Chicken Breast Baked In Milk at Glenda Mock blog

Chicken Breast Baked In Milk. (a splatter guard is helpful. Place the chicken on the work surface, season with salt and pepper and rub. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. Pour in around 1 litre of milk (half of the chicken should be submerged) and scrape. Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Put in a large bowl and add the buttermilk. Heat a big pan over high heat and transfer the chicken to it. Season chicken all over with salt and pepper. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over. Remove chicken from pot and pour out the butter. Stir the chopped parsley, rosemary, sugar, salt and pepper. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Put chicken in the pot and cook for about 4 minutes on each side or until golden. Preheat the oven to 375℉. Transfer the seared chicken to a roomy baking dish and pour the milk over it.

Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Transfer the seared chicken to a roomy baking dish and pour the milk over it. Place the chicken on the work surface, season with salt and pepper and rub. Heat a big pan over high heat and transfer the chicken to it. Remove chicken from pot and pour out the butter. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over. Put in a large bowl and add the buttermilk. Preheat the oven to 375℉. Pour in around 1 litre of milk (half of the chicken should be submerged) and scrape. Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves.

Juicy Oven Baked Chicken Breasts Easy Weeknight Recipes

Chicken Breast Baked In Milk Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Place the chicken on the work surface, season with salt and pepper and rub. Remove chicken from pot and pour out the butter. Stir the chopped parsley, rosemary, sugar, salt and pepper. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over. Transfer the seared chicken to a roomy baking dish and pour the milk over it. Season chicken all over with salt and pepper. Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. Preheat the oven to 375℉. Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge. Heat a big pan over high heat and transfer the chicken to it. Add the lemon zest and garlic cloves and don’t forget cinnamon sticks and sage leaves. Put in a large bowl and add the buttermilk. Put chicken in the pot and cook for about 4 minutes on each side or until golden. Pour in around 1 litre of milk (half of the chicken should be submerged) and scrape.